Arugula blueberry salad with chicken and spicy sweet pecans

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Ingredients:

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon spicy brown mustard
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
2 ounces pecan halves
Cooking spray
1/2 teaspoon salt-free seasoning, tomato, basil, garlic
6 ounces skinless, boneless chicken breast
4 cups arugula
2/3 cup blueberries

Directions:

1.  Combine the first five ingredients in a bowl or jar that seals. Shake and place in the refrigerator until ready to serve.

2.  In a small bowl combine the cayenne pepper, cinnamon and brown sugar. Keep near stove.

3.  Line a baking sheet with parchment paper. Heat small skillet on medium-high then add pecan halves, stirring constantly. Cook until lightly toasted, 1 to 3 minutes. Add the spice and sugar mixture (made in step 2) and cook for another 1 to 2 minutes. Remove from heat and spread out on prepared baking sheet. Let cool completely, then roughly chop.

4. Spray a skillet with cooking spray and heat over medium-high. Season chicken with salt-free seasoning.  Add the chicken and cook for 4 to 5 minutes on each side until internal temperature is 165 F. Allow to cool slightly. Cut into 1/4-inch thick slices or shred with two forks.

5. Assemble the salad in a bowl: arugula, blueberries, chicken, dressing (shake well before pouring over salad) and finish with pecans. Enjoy!

Carb choices per serving: 1 1/2

Recipe contains: Tree nuts (pecans)

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